Spiced Apple Pie Muffins

IMG_2182Thank the gods for Sally’s Baking Addiction! That woman is the queen of baking in my mother’s world (and mine, too), just as Jamie Oliver is the King of Savoury. My mum happened to stumble across her delectable blog a few months ago and the days have gone by in a blur of sublimely sweet cheesecakes, melt-in-your-mouth muffins and heavenly, chewy biscuits….yep, life couldn’t get any better. But wait, it just did: not only are these muffins sensational in taste and texture but they are HEALTHY, of course. IMG_2185 Recipe

Spiced Apple Pie Muffins

Makes 12 muffins


Muffin –

  • 3 cups white whole wheat flour (or all-purpose flour)
  • 1 and 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 cup almond milk (or soy or regular)
  • 1/2 cup dark brown sugar, packed
  • 1/4 cup + 2 Tbsp fat free apple yogurt* (or vanilla or plain)
  • 1/4 cup unsweetened apple sauce (or vegetable oil)
  • 1/4 cup sugar
  • 2 large eggs
  • 3 and 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/8 tsp baking soda
  • 2 heaping cups chopped apple (cored + peeled, if you prefer peeled chunks – I did not peel mine)

Oat Streusel topping –

  • 1/4 cup dark brown sugar
  • 2 Tbsp all-purpose flour
  • 2 Tbsp old-fashioned rolled oats
  • 1/2 tsp ground cinnamon
  • 2 Tbsp unsalted butter



  1. Preheat oven to 220C. Spray muffin tin with non-stick spray. Set aside.
  2. Prepare oat streusel topping by mixing everything together until the mixture resembles course crumbs.  Set aside.
  3. Prepare the muffins: in a large bowl combine the flour, cinnamon and nutmeg.  Set aside.  In a separate large bowl, whisk together the milk, sugars, yogurt, apple sauce, eggs, baking powder, salt and baking soda.  Gently fold wet mixture into the flour, stirring until *just combined* – do NOT over mix. Gently fold in the apples.
  4. Spoon the batter into 12 muffin tins, making sure each one is filled to the very top.  Sprinkle reserved oat streusel topping over each muffin.
    Bake for 5 minutes at 220 degrees, then immediately reduce the oven temperature to 180 degrees and bake for another 15-18 minutes, or until a toothpick inserted in the center comes out clean. Cover leftover muffins tightly and store at room temperature for up to 5 days. Muffins may be frozen, up to 2-3 months.


Source: http://sallysbakingaddiction.com/2012/05/14/sky-high-apple-pie-muffins/

Mum suggested I make these last night to take to athletics tomorrow morning so I gave it a go and they did not disappoint. I have already had 3 today and they were only made late last night so if that is not good enough proof that they are good then I don’t know what is.

Now, you may have heard this before but many commercial muffins found in bakeries, shops, cafes etc. are loaded full of sugar, butter, oil and white flour, so they are not the most ideal meal for a breakfast on the go. And as Sally said in her blog post: baking them yourself makes your apartment/house smell even better, as well as the obvious added health benefits so nothing is missed.

These muffins are also great as a snack to replenish your 10am/3pm cravings, or just before or after exercise to boost your energy levels. After a hard training session or competition we should always aim to have something small to eat like a banana, muesli bar, this muffin etc. within 30 minutes to re-feed our muscles and body in general. Even I find this really hard to do because I always seem to loose my appetite after exercising but with snacks like these within arms reach, who could resist!


Before the muffins went into the oven


These muffins are high in energy and full of healthy ingredients such as oats, apple, cinnamon, yogurt, almond milk and whole wheat flour (to name a few) so they wont leave you feeling deprived or, on the other hand, too full. They do have a little bit of refined sugar and butter in them, which I try to avoid on most occasions but in the scheme of things a little bit can go a long way. We all deserve a treat!

I changed the recipe up a little bit (as usual) by adding caramelised fig yogurt instead of plain vanilla or apple (only because we had none) and it didn’t really make much of a difference to the taste. I also had to use the vegetable oil as I didn’t have the apple sauce but sometimes sacrifices have to be made in the name of food or lack of, should I say. You could probably also experiment with the different types of fruit. I would recomIMG_2194mend pear, peach, nectarine, plum or apricot

Anyways, that’s all for today so have a good day and treat yourselves to something from the Queen of Baking a.k.a Sally’s Baking Addiction, you will not regret it.

Tanisha xx


2 thoughts on “Spiced Apple Pie Muffins

  1. Pingback: Fun Run Breakfasts | Eat.Sleep.Run.Repeat

  2. Pingback: Wholesome Apple Cinnamon Muffins | Eat Sleep Run Repeat

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